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- ½ lb boneless, skinless chicken breasts
- 1 tbsp Dijon mustard
- 1 tbsp butter
- 1 tbsp flour
- Salt and pepper to taste
- Cover the chicken with water and bring to a slow boil in a covered pot. Cook for six minutes or until done. Reserve 1 cup liquid.
- Melt butter in a saucepan over medium heat. Add flour and stir constantly until mixture turns brown. Add 1 cup reserved liquid, then stir for
four more minutes until sauce thickens.
- Add mustard; stir until smooth. Pour over chicken and serve.